| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393059 | Food Control | 2013 | 6 Pages |
Abstract
⺠Destiny of AFM1 in naturally contaminated whey and deproteinized whey subjected to different technological treatments was studied. ⺠Only 6% of toxin remained associated to Ricotta cheese while 94% was lost in the liquid portion. ⺠During a simple ultrafiltration step at least 60-80% of toxin was lost in permeate. ⺠Spray-drying reduced contamination levels in powders despite great losses of material.
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Authors
Tiziana Maria Piera Cattaneo, Laura Marinoni, Stefania Iametti, Lucia Monti,